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Beef Brisket Yukgaejang (Korean Spicy Soup)

Costo $15, salva $10

Fonte: Recommended by CookGo

  • 20 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Main Ingredients

    • 🥩 200g beef brisket
    • 🧅 2 stalks green onion
    • 🌱 200g bean sprouts
    • 🍄 200g oyster mushrooms
    • 1 handful boiled fern brake
    • 1 pack store-bought beef bone broth

  • Seasonings

    • 2-3 tbsp red pepper flakes
    • 3 tbsp sesame oil
    • 1 tbsp olive oil
    • To taste black pepper
    • 🧂 To taste salt
    • 4 tbsp soy sauce
    • 🧄 1 tbsp minced garlic
    • 3 tbsp anchovy fish sauce

PASSI

1

Heat 3 tbsp sesame oil and 1 tbsp olive oil in a pot over medium heat. Add beef brisket and cook until browned.

2

Push the beef to one side of the pot. Add 2-3 tbsp red pepper flakes to the oil and stir to create chili oil. Mix with the beef brisket.

3

Add sliced green onions and cook until softened. Then add 4 tbsp soy sauce and 3 tbsp anchovy fish sauce, stirring well.

4

Add boiled fern brake and oyster mushrooms. Stir and cook until all ingredients are well combined and softened.

5

Pour 1 pack of store-bought beef bone broth into the pot and bring to a boil.

6

Add 1 tbsp minced garlic, 2 tbsp red pepper flakes, salt, and black pepper to taste. Optionally, add chopped chili peppers for extra spice.

7

Add bean sprouts and simmer until cooked. Serve hot.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh ingredients for the best flavor.Store leftovers in the fridge for up to 2 days.Adjust spice levels by adding or reducing red pepper flakes.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.